Ruby

For the optimal expression of red thiols, aromatic complexity, and freshness in red wines

RUBY™ is an innovative new yeast with specific metabolic capabilities that can help reveal thiols in red varieties. Recent research has shown that many red grape varieties contain thiols and they play an important role in red wine complexity.

• Wines are described as intense, fresh, and complex with aromas of red fruit (raspberry and cherry), black fruit (blackcurrant and plum), and spices
• Wines have fine tannic structure, good volume, and a persistent finish
• Fast fermentation rate with low SO2 production
• Saccharomyces cerevisiae cerevisiae strain

Frequently used in: Cabernet Sauvignon, Malbec, Merlot, Syrah, Pinot noir, Tempranillo, Grenache
Alcohol tolerance: 16%
Nitrogen needs: LOW
Temp. Range: 61-82°F (16-28°C)